Bring a large pan of water to the boil and cook your pasta to the instructions on the packet.
Use a small amount of oil in a large frying pan. Fry the garlic on a low heat for a minute or two.
Add all of the chicken stock to your pan and turn up to a medium heat. Add the crème fresh and stir in.
Add the dijon mustard and the fresh dill and bring to the boil. Turn down the heat and let your sauce simmer.
Add your chunks of salmon, coating it in the sauce and put the lid on for it to steam for about 3-5 minutes. Check your salmon to see if it has turned pink. If it is still not cooked, keep checking a minute at a time.
Once your salmon is very nearly cooked add your prawns - they should take about 2 minutes but again keep an eye on them.
Add the brown shrimp and stir in to the sauce.
Drain your pasta and place it all into the pan of sauce, stir in gently.
Serve and enjoy!
View the recipe instructions at Globe Scoffers
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